Flaugnarde aux fraises is the little sister of clafoutis, a French dessert made with fresh summer fruit that will make you long for the French summer and a simple yet nutritious meal with a well-chilled young red wine in that atmospheric inn in the countryside where lunch in the orchard. You can also evoke that atmosphere at home with the strawberry flaugnarde that we serve here. Just like with the clafoutis, there are many different recipes in circulation, so we have chosen a different composition than with the clafoutis aux cerises that we have already described, bake!
Known as far back as the 14th century
Clafoutis is a French Limousin dessert that is said to have been known as far back as the 14th century. Traditionally, clafoutis is always prepared with cherries, when other fruit is used, it is called a “Flaugnarde”. this time we are making a flaugnarde with strawberries, but you can also choose blueberries, apples, pears, peaches, apricots or plums.
The name Flaugnarde comes from Occitan, an ancient Roman language spoken in parts of southern France and Italy, the word is derived from “fleunhe” and “flaunhard” which translates as “soft” or “fluffy”. The dish is often on the menu in Auvergne, Limousin and Périgord. It is a dessert that belongs to the summer when there is plenty of fresh fruit.
Recipe for flaugnarde aux fraises
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Ingredients
- 125 grams of sifted flour
- 200 grams of granulated sugar
- 6 eggs
- 250 ml of whole milk
- 400 grams of strawberries
- 1 shot glass kirsch
- 1 vanilla pod
- butter to grease the baking dish
- icing sugar for garnish
The kirsch does not have to be added if you want to make the flaugnarde without spirits, it will give it a bit more spice.
Preparation
- preheat the oven to 180 degrees Celsius,
- grease a baking dish with a diameter of 24 cm and put it aside for a while,
- wash the strawberries, drain and dry them completely,
- remove the crowns and cut the strawberries in half,
- put them in the baking dish with the cut side down,
- cut open the vanilla pod and scrape out the seeds,
- In a mixing bowl, mix the flour, sugar and eggs with a mixer,
- add the milk little by little, do not run the mixer too fast,
- add the vanilla seeds and the kirsch,
- mix well until you have a nice and above all lump-free batter,
- pour the batter over the strawberries and bake for 35 to 40 minutes until the flaugnarde is light brown,
- let cool for at least 15 minutes.
The flaugnarde can be served warm or cold, sprinkle it with icing sugar just before serving, add a scoop of lemon ice cream and some thick cream, garnish with a leaf of the strawberry plant, beautiful!
The batter for a clafoutis or a flaugnarde is sometimes compared to pancake batter and indeed the batter in this recipe has something like that. Nevertheless, the texture and taste is ultimately very different, so don’t use the word pancake when explaining your baking, this creation does not do justice to this creation and a good cook never reveals a secret!
